Step 2, cut the roots of the selected radish, wash it with clear water, and cut it into 5 ~ 7 cm and 1? 7 cm thin strips, put on the reed mat for 2 days, and then marinate in the jar. ?
Third, when pickling in the tank, put a layer of radish first and then a layer of salt. In order to make radish not stick to hands, alum can be ground into powder and mixed evenly. After the radish is put into the jar, put bamboo pieces on it, and then press the stone. The next day, the cylinder was rotated once, up and down to make the radish absorb salt evenly. After emptying the jar, you have to press the stone. ?
Step 4, airing and pickling until the third day, taking out the radish and exposing it in the sun for 3-5 days to 60% to 70% dryness. Turn it frequently when drying, and prevent rain and dust pollution at the same time. ?
5. Mix pepper, fennel, licorice, cinnamon and clove into spiced powder in proportion, and then evenly mix into dried radish to make a jar. When filling the jar, put a layer of dried radish and add a little salt and sorghum wine. After installation, put the jar in a cool and dry place and eat it after 20 ~ 30 days.